The Pennsylvania German cook book

One gallon of boiling water, one teacup of salt, pour hot over pickles, take enough pickles that this brine will well cover, heat this brine three mornings and pour over the pickles, the fourth morning make a new brine in the same manner, heat this three times as above, (on Saturday evening) take weak vinegar and a piece of alum the size of a hickorynut, heat this and pour on the pickles; the eighth day take strong vinegar, two pounds of brown sugar, onefourth pound cinnamon, (or less) one-fourth pound celery seed, boil together pour on pickles, ready for use always. Mrs. I. E. Welbs. CANNED PICKLES. Cut off when they are the size wanted, clean and put in vinegar, add salt to taste, heat them slowly, when heated through put pickles in cans, put a small piece of aput in vinegar, put mustard seed in bottom of each can, let the vinegar come to a boil, pour over pickles and .seal tightly. Mrs. M. Ream. CANNING PICKLES. Put into a jar, add a handful salt, and pour on boiling water; let stand until next morning then can, put vinegar on either hot or cold, have kept them with cold vinegar, and seemed like new pickles. S. K. SPANISH PICKLES. One quart tomatoes, one quart cauliflower, one quart onions, one quart celery. Cut all up fine with a knife. Salt over night, then drain, boil in a little weak vinegar, then drain. Take fresh vinegar, add two cups sugar, four tablespoons Hour made in a paste, add to the vinegar, put in all vegetables, let boil five minutes, then add one quart of small cucumbers. Can. Mrs. Andrew.s, Ellsworth, Kans. MUSTARD PICKLES. One quart vinegar, one half pound sugar, one-fourth pound ground mus¬ tard, boil all together, then put in the pickles, and let come to the boiling point, seal in airtight jars. Mrs. I). Zeiber. EAST INDIA PICKLES. Two hundred quite small cucumbers, two heads cauliflower, one quart chopped green tomatoes, one quart small onions, two mangoes, one red pepper, a little sliced horseradish. Mix and salt, let stand over night. Then drain and pour over weak vinegar, let come to a boil, then drain again. Take one ounce ground cinnamon, one-half pound mustard, one-fourth pound brown sugar. Wet mustard with cold vinegar. Add sufficient vinegar to moisten all the pickles. Cook all to¬ gether ten minutes. Seal in bottles while hot. Mrs Grove. PICALILLA. Three red peppers, one dozen large cucumbers, two dozen green tomatoes. Chop fine, mix and add handful of salt. Let stand over night. In the morning drain and press. Sprinkle well with mustard seed, a little black pepper balls, three teaspoons clove.s, cinnamon and alspice, one cup brown sugar, vinegar to cover all and boil two hours. Put in jars Mrs. Young, Akron RIPE TOMATO PICKLE. Take tomatoes that are not too ripe and pack them in a crock whole. Then add salt to taste, and a large handful of horseradish roots. Cover with cold vinegar and put on a light weight. . Mrs. R. Waltz. GREEN TOMATO PICKLE. Eight pounds green tomatoes chopped fine, add four pounds brown sugar and boil down three hours, add one quart vinegar, one teaspoon each cinnamon and cloves, then boil about fifteen minutes. Let cool, then put in jars. Mrs. C. W’. Berry. THE PENNSYLVANIA GERMAN COOK BOOK. GREEN TOMATO SAY.